Roast Chicken Cacciatore with Red Wine Butter

Name: Roast Chicken Cacciatore with Red Wine Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3 1/2-pound chicken; Kosher salt; 5 thyme sprigs; 1 cup red wine; 2 tablespoons tomato paste; 2 tablespoons unsalted butter, softened; 4 basil sprigs, plus leaves for garnish; 4 oregano sprigs; 3 garlic cloves, crushed; 1 small fennel bulb, cut into 3/4-inch wedges through the core; 1 cup cherry tomatoes; 3/4 cup pearl onions; 8 jarred sweet Peppadew peppers, halved; 6 baby bell peppers, halved lengthwise and seeded; 1 tablespoon extra-virgin olive oil; 1/2 cup chicken stock; 1/2 cup Castelvetrano olives, pitted and chopped

Servings: persons

One 3 1/2-pound chicken
Kosher salt
5 thyme sprigs
1 cup red wine
2 tablespoons tomato paste
2 tablespoons unsalted butter, softened
4 basil sprigs, plus leaves for garnish
4 oregano sprigs
3 garlic cloves, crushed
1 small fennel bulb, cut into 3/4-inch wedges through the core
1 cup cherry tomatoes
3/4 cup pearl onions
8 jarred sweet Peppadew peppers, halved
6 baby bell peppers, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
1/2 cup chicken stock
1/2 cup Castelvetrano olives, pitted and chopped

1
Season the chicken with 2 teaspoons of salt and stuff the thyme sprigs in the cavity.
2
Transfer the chicken to a bowl, cover with plastic wrap and poke holes in the top; refrigerate overnight.
3
In a saucepan, boil the wine over moderately high heat until reduced to 2 tablespoons, 7 minutes.
4
Off the heat, whisk in the tomato paste, butter and 1 teaspoon of salt.
5
Let cool slightly.
6
Preheat the oven to 400.
7
Loosen the breast and thigh skin of the chicken and spread three-fourths of the red wine butter under the skin.
8
Stuff the basil sprigs, oregano sprigs and garlic into the cavity and tie the legs with string.
9
Rub the remaining butter over the chicken and let stand for 30 minutes.
10
Meanwhile, in a large, deep ovenproof skillet, toss the fennel, tomatoes, onions, both peppers and olive oil; season with salt.
11
Set the chicken in the center of the vegetables.
12
Pour in the stock.
13
Roast for 1 hour and 10 minutes, until an instant-read thermometer inserted in the inner thigh registers 155.
14
Transfer to a carving board and let rest for 15 minutes.
15
Simmer the broth over moderately high heat until slightly reduced, 3 minutes.
16
Stir in the olives and transfer to a platter.
17
Carve the chicken and arrange on the platter.
18
Garnish with basil leaves and serve.

796

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: One 3 1/2-pound chicken, Kosher salt, 5 thyme sprigs, 1 cup red wine, and more.

Yes, Roast Chicken Cacciatore with Red Wine Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!